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dc.contributor.authorRuiz-Barba, José Luis-
dc.contributor.authorRíos, Rosa M.-
dc.contributor.authorFedriani-Iriso, C.-
dc.contributor.authorOlías Jiménez, José Manuel-
dc.contributor.authorRíos Martín, José Julián-
dc.contributor.authorJiménez Díaz, Rufino-
dc.identifier.citationSystematic and Applied Microbiology 13: 199-205 (1990)en_US
dc.description7 pages, 5 figures, 2 tables.en_US
dc.description.abstractBrines from non-alkali treated green olives were tested for their antimicrobial properties againstst Lactobacillus plantarum, the lactid acid bacterium involved in Spanish-type brined olive fermentation. They showed a marked bactericidal effect toward 10 L. plantarum strains tested. Aqueous solutions of the total phenolics extracted from these brines had the same bactericidal effect. Transmission electron microscope (TEM) and scanning electron microscope (SEM) preparations showed degradation of cell walls in lactobacilli inoculated in brines or in the total extract of phenolics. Other changes in the cell ultrastructure were observed, such as the presence of mesosomal membranes. Fluorescence microscopy showed adsorption of phenolics to both whole cells and isolated cell walls from L. plantarum. Phenolics in brines were isolated by preparative high-pressure liquid chromatography (HPLC) and identified by gas-liquid chromatography-mass spectrometry (GLC-MS). The degree of antibacterial action toward L. plantarumm depended on the phenolic compound.en_US
dc.format.extent259768 bytes-
dc.subjectLactobacillus plantarumen_US
dc.subjectGreen olivesen_US
dc.subjectPhenolic compoundsen_US
dc.subjectBactericidal effecten_US
dc.subjectCell wallen_US
dc.subjectLactic acid bacteriaen_US
dc.titleBactericidal effect of phenolic compounds from green olives on Lactobacillus plantarumen_US
dc.description.peerreviewedPeer revieweden_US
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